If any of you have recently visited a Starbucks you may have noticed a new breakfast item: Sous-Vide Egg bites. They are selling off the shelves like crazy, we went into Starbucks for a coffee this morning and before 9:00 AM they were sold out. They are a very delicious, velvety, buttery consistency that somewhat like the texture of a dense cheesecake. They are delicious. The only problem is that they are a little pricey for my liking, 4.95 for a serving, but for me the deal breaker was how carby they are at 9g carb for 2 bites (one serving). So I decided to make a more keto-friendly version.
What the hell is sous-vide you ask? It’s a style of cooking where the water is heated at a constant temperature, this allows for very gentle, precise cooking. We are going to have many more recipes now that we have invested in a sous-vide machine, but for now, enjoy these egg bites!
- 3 Eggs
- 2 oz Jarlsberg Cheese
- 4 tbsp Full Fat Cottage Cheese
- 2 Strips Bacon
- 1 tbsp Heavy Whipping Cream
In a medium bowl, finely grate the Jarlsberg cheese, and add remaining ingredients except the bacon. Using an immersion blender, blend ingredients very well, until the mixture is completely smooth. We want the added ingredients to be very homogeneous with the eggs, because with these sous-vide bites, so it’s a uniform texture like the ones you’ve tried at Starbucks.
Line bottom of jam jar (you can get them at Michael’s) or egg mold with bacon (if you forget this step it’s fine, I forgot to as well), and fill jars evenly with mixture. Cook for one hour inside the sous-vide at 165 F, and then empty jar by using a butter knife around the edges of the egg bite, pressing inward slightly on the flat side of the knife to release. If you’d like, you can quickly toss bite into pre-heated cast iron skillet, this will allow the bacon to crisp and get a nice crust on the egg.
Yields 4 bites, serves two.
To Use Sous Vide: Place jars into sous vide container with very loose fitting lid, and then add water into sous vide container, until the water is filled just above the level of the eggs. We want the eggs to be fully submerged that way they cook evenly. Set sous-vide to 165 F, and cook for an hour.
Note: You can try cooking this on the stove top without a sous-vide maker, but we broke down and got one because since it does cook so much more evenly, we found that even on a low setting, the water just became too hot.